JP4198573B2 - Bread bread production apparatus and bread production method - Google Patents

Description

  The present invention relates to a bread manufacturing apparatus and a bread manufacturing method. More specifically, the present invention relates to a bread manufacturing apparatus and a bread manufacturing method for manufacturing delicious bread having a uniform inner phase and formed in a vertical pattern.

  Conventionally, a method is known in which bread dough is put into a metal box-shaped food mold and the bread dough is passed through a baking mold (oven) together with the food mold to produce bread (producing bread in a baking furnace). (For example, see Patent Document 1). In addition, there is known a method of producing bread by convection with hot air around a food mold that passes through a baking furnace (see Patent Document 2 as an example of a natural convection baking furnace).

In the conventional bread manufacturing method described above, the bottom surface and the side surface of the food mold are heated at approximately the same rate throughout the baking process in order to convect the hot air evenly around the food mold passing through the baking furnace. . For this reason, since the bread dough is heated from the bottom surface and the side surface throughout the baking process, there is a problem in that it is difficult to obtain bread with a uniform inner phase (crumb) and formed in vertical eyes.
In other words, the quality of bread is generally evaluated as good when the inner phase forms a uniform sushi with a long grain and has an external shape that is not folded back. However, when the bottom and side surfaces of the food mold are heated at approximately the same rate, the oven kick (also referred to as kiln elongation) that occurs in the initial stage of baking dough is suppressed by gelatinization due to the temperature rise on the side surface. There was a problem that it was difficult to obtain a good quality bread having a uniform phase.

Japanese Patent Laid-Open No. 9-140317 JP 2001-193933 A

  The present invention has been made in view of the above problems, and the object of the invention is a bread manufacturing apparatus capable of manufacturing a bread having a uniform inner phase, a vertical shape, and a uniform external shape, and It is to provide a method for producing bread.

The present invention has been created based on the following findings found by the inventors of the present application.
That is, the inventors of the present application change the heating part of the food mold that passes through the baking furnace at an appropriate timing in the baking process of the bread, thereby forming an external shape in which the inner phase is formed in the vertical eyes and does not break. It has been found that bread can be produced. For example, for a certain period from the start of the baking process, the oven kick in the vertical direction in the inner phase of the bread is promoted by intensively heating the bottom of the food mold. And after sufficient oven kick is obtained, the bread bread baked with sufficient balance to the extent which can hold | maintain an own shape can be manufactured by heating the side surface of a food type | mold intensively. The invention of the present application is not only novel in that the heating part of the food mold is changed in the baking process of the bread, but also finds the end point of the oven kick in the baking process of the bread, The point which employ | adopted the end time as a timing which changes the heating site | part of a food mold is novel.

1st invention of this application is a bread manufacturing apparatus provided with the baking means which bakes the bread dough thrown into the food mold, Comprising: The said baking means heats the bottom face of the said food mold mainly. And a side surface heating means for heating the side surface of the food mold in a focused manner.
Therefore, in the baking process of the bread in the baking furnace, the “degree” of heating of the bottom and side surfaces of the food mold can be changed at an arbitrary timing. For example, for a certain period from the start of the baking process, the bottom surface of the food mold can be heated relatively stronger than the other periods. And after the fixed period is complete | finished, the side surface of a food mold can be heated comparatively more strongly than another period by using a side surface heating means. Thereby, the oven kick from the bottom surface of the food mold can be promoted during at least a part of the baking step, so that it is possible to obtain a delicious bread with the inner phase formed uniformly in the vertical direction. Then, after the oven kick is completed, the degree of heating on the side surface of the food mold can be increased, so that a bread baked in a well-balanced manner to the extent that the waist does not break can be obtained.

  A second invention of the present application is the bread bread manufacturing apparatus according to the first invention, wherein the bottom surface heating means and the side surface heating means are constituted by hot air convection means for convection of hot air near the bottom surface and the side surface of the food mold, respectively. It is an apparatus for producing bread. Since the bottom surface and side surface of the food mold can be heated by forced convection heat transfer, heating of the food mold side surface can be promoted without being affected by radiant heat caused by dirt attached to the surface of the food mold. Thereby, for example, even when a large number of breads are produced continuously, breads having a certain quality can be produced without being affected by the dirt of the food mold.

  3rd invention of this application is the bread bread manufacturing apparatus of the said 2nd invention, Comprising: A hot air convection means is comprised with the pipe provided with the several blowing hole for blowing a hot air, The bread bread manufacturing apparatus comprised It is. Thereby, a hot-air convection means can be comprised easily.

4th invention of this application is a manufacturing apparatus of the bread of said 3rd invention, Comprising: A side surface heating means is comprised with the pipe by which the space | interval of the blowing hole was set to the dimension a little larger than the width | variety of the bottom face of a food mold Bread bread production equipment. Here, “slightly larger than the width of the food mold” means that the hot air supplied into the pipe is set to blow out toward the side of the food mold. Yes. The interval between the blow holes is set to a size of about 1.0 to 1.4 times the width of the food mold so that hot air is blown out toward the vicinity of the side surface of the food mold. Is preferred.
According to the fourth aspect of the invention, hot air can be efficiently convected near the side surface of the food mold. Thereby, the delicious bread with which the inner phase was uniformly formed in the vertical direction can be manufactured. Moreover, since the hot air is blown out only at a necessary location, energy saving can be achieved by reducing the amount of the hot air.

5th invention of this application is a manufacturing method of the bread which has a baking process which bakes the bread dough thrown into the food type, and the baking process has the bottom heating period which heats the bottom of the food mold mainly, And a side surface heating period in which the side surface of the food mold is heated preferentially. That is, in the bottom surface heating period, the bottom surface of the food mold is heated relatively stronger than the side surface when compared with the side surface heating period. Further, in the side surface heating period, the side surface of the food mold is heated relatively stronger than the bottom surface when compared with the bottom surface heating period.
According to the fourth aspect of the invention, the oven kick from the bottom of the food mold can be promoted during at least a part of the baking step, so that it is possible to obtain a delicious bread whose inner phase is uniformly formed with vertical eyes. it can. In addition, after the oven kick is completed, the degree of heating on the side surface of the food mold can be increased, so that it is possible to obtain a good-looking bread that is baked in a well-balanced manner so as not to break the waist.

6th invention of this application is a manufacturing method of the bread | pan of the said 5th invention, Comprising: From the time of the start of a baking process, until 10 to 20% of time passes with respect to the whole baking process, it is a bottom face heating period. There is a method for producing bread with a side heating period thereafter. This invention is based on the following finding found by the inventors of the present application, that is, “The time point when the oven kick of bread in the mold is finished is 10% to 20% with respect to the entire baking process from the start of the baking process. It was invented based on the new knowledge that “the time has passed.”
According to the sixth aspect of the present invention, the bottom surface of the food mold can be sufficiently heated from the start of the firing process until the end of the oven kick. And after oven kick is complete | finished, the side surface of a food mold can be heated preferentially. As a result, it is possible to stably produce delicious bread that is baked in a well-balanced manner so that the inner phase is uniformly formed in the vertical direction and does not break the waist.

7th invention of this application is a manufacturing method of the bread of the said 5th invention or 6th invention, Comprising: During a side surface heating period, it is a manufacturing method of the bread | pan which makes a hot air convection to the side surface vicinity of a food mold.
According to the seventh aspect of the invention, by heating by forced convection heat transfer, the heating of the side surface of the food mold can be promoted without being affected by radiant heat caused by dirt or the like adhering to the surface of the food mold. . Thereby, even if it is a case where many breads are manufactured continuously, the breads with fixed quality can be manufactured without being influenced by the radiant heat resulting from food type stains and the like.

  According to the present invention, it is possible to provide a bread manufacturing apparatus and a bread manufacturing method capable of manufacturing a bread having a uniform inner phase, formed in vertical lines, and having a uniform appearance.

Hereinafter, embodiments for carrying out the present invention will be described in detail.
FIG. 1 is a diagram schematically showing the inside of a firing furnace 10 according to an embodiment of the present invention, and shows a state in which the inside of the firing furnace 10 is viewed from above. FIG. 2 is a diagram schematically showing the inside of the firing furnace 10 according to the embodiment of the present invention, and shows a cross section of the firing furnace 10.
As shown in FIG. 1, a bread baking furnace 10 according to the present embodiment is an apparatus for baking while rotating a metal food mold in which bread dough is put in the furnace. The firing furnace 10 includes a chain conveyor 12 capable of continuously transferring a large number of food molds connected in four horizontal rows, and an ignition burner 14 serving as a heat source for raising the inside of the firing furnace 10 to a firing temperature. And a blower pipe 16 for supplying hot air below the food mold and a temperature sensor 18 for measuring the furnace temperature in each zone in the furnace. This firing furnace 10 corresponds to “a firing means” and “a firing apparatus” in the present invention.

  The chain conveyor 12 carries a plurality of food molds filled with bread dough from the entrance of the baking furnace 10 and circulates the food molds spirally four times inside the baking furnace 10, and then eats together with the baked bread bread. The mold is configured to be carried out from the outlet. The chain conveyor 12 is configured to place a large number of food molds on a grid connected to an endless chain. The chain conveyor 12 allows a plurality of food molds to be substantially constant inside the firing furnace 10. It is transported at a speed.

The region through which the food mold passes inside the firing furnace 10 can be roughly divided into eight zones from the first zone to the eighth zone.
That is, the region through which the food mold passes on the first round is the first to second zones, the region through which the food passes through the second round is the third to fourth zones, and the region through which the third round passes is the fifth through fifth zones. The sixth zone, and the region passing through the fourth round is the seventh to eighth zones. In FIGS. 1 and 2, the region from the first zone to the eighth zone is indicated by a circled number. The bread dough put into the food mold is gradually baked inside the food mold by sequentially passing through the first zone to the eighth zone. The ambient temperature in the furnace in the first zone to the eighth zone is monitored by the temperature sensor 18. Then, by appropriately operating the ignition burner 14, automatic control is performed so that the furnace temperature from the first zone to the eighth zone becomes a temperature suitable for baking bread dough.

3 and 4 are enlarged views showing the positional relationship between the blower pipe 16 and the food mold S. FIG. Here, FIG. 3 shows the positional relationship between the blower pipe 16 and the food mold S during the bottom surface heating period described later. FIG. 4 shows the positional relationship between the blower pipe 16 and the food mold S in the side surface heating period described later.
As shown in FIGS. 1, 3, and 4, a plurality of blower pipes 16 are arranged along the transfer direction of the food mold S transferred by the chain conveyor 12. The blower pipe 16 is connected to a turbo fan via an air supply pipe (not shown), and hot air heated by a burner is pressurized by the turbo fan and sent to the blower pipe 16. A damper for adjusting the air volume (not shown) is provided in the middle of the pipe connecting the turbo fan and the blower pipe 16, and the damper opening is adjusted so that the damper is provided above the blower pipe 16. The amount of hot air blown out from the blowout hole 20 is adjusted. The amount of hot air blown out from the blowout hole 20 can be adjusted not only by the opening degree of the damper but also by variably controlling the rotational speed of the turbofan by an inverter. The blower pipe 16 corresponds to “hot air convection means” and “pipe” in the present invention.

As shown in FIGS. 3 and 4, four blowout holes 20 for blowing hot air are provided in the upper part of the blower pipe 16. The installation interval P of the blowing holes 20 is set corresponding to the width W of the bottom surface of the food mold S that passes above the blower pipe 16.
That is, a plurality of blowout holes 20 are provided in the upper part of the blower pipe 16. These blowout holes 20 are used for heating the food mold S passing above the blower pipe 16.
In FIG. 3, the interval P between the blowout holes 20 is set to be slightly smaller than the width W of the die S. As a result, hot air is blown out toward the vicinity of the bottom surface of the food mold S, so that forced convection heat transfer on the bottom surface of the food mold S is promoted with priority. The blower pipe 16 in FIG. 3 corresponds to the “bottom surface heating means” in the present invention.
In FIG. 4, the interval P between the blowout holes 20 is set to be slightly larger than the width W of the die S. Thereby, since hot air is blown out toward the side surface vicinity of the food mold S, the forced convection heat transfer on the side surface of the food mold S is promoted mainly. The interval P between the blow holes 20 is set to a size of about 1.0 to 1.4 times the width W of the food mold S in order to efficiently blow hot air near the side surface of the food mold S. Preferably it is done. The blower pipe 16 in FIG. 4 corresponds to the “side heating means” in the present invention.

FIG. 5 is a time chart of the baking process of bread dough using the baking furnace 10.
As shown in FIG. 5, the baking process of the bread dough according to the present embodiment is roughly divided into a bottom heating period in which the bottom surface of the food mold is heated relatively strongly, and a side surface of the food mold is heated relatively strongly. Can be divided into side heating period. In the bottom surface heating period, as shown in FIG. 3, hot air is blown near the bottom surface of the food mold to promote forced convection heat transfer on the bottom surface of the food mold. In the side surface heating period, as shown in FIG. 4, hot air is blown near the side surface of the food mold to promote forced convection heat transfer on the side surface of the food mold. Since each blower pipe 16 is detachably attached by a bolt, by preparing in advance a plurality of types of blower pipes 16 having different intervals P between the blowout holes 20, the bottom heating period and It is possible to arbitrarily change the ratio of the side surface heating period.

In the present embodiment, the bottom surface heating period is set as a period from the start of the baking process until the time of 10% to 20% elapses with respect to the entire baking process. Further, the side surface heating period is set as a period from the end of the bottom surface heating period to the end of the entire baking process. Here, the time when the baking process is started is a time when a specific food mold is carried in from the entrance of the baking furnace 10, and the time when the baking process is finished is when the food mold is carried out from the outlet of the baking furnace 10. Refers to the point in time. The reason for setting the bottom surface heating period and the side surface heating period in this way is based on the following reason.
That is, in the initial stage of the baking process of bread dough, the bread dough having extensibility expands rapidly due to vaporization of carbon dioxide gas or alcohol contained therein. This rapid expansion of the bread dough in the initial stage is sometimes called an oven kick. In order to obtain bread with the inner phase formed uniformly in the vertical direction, it is necessary to promote vertical oven kick in the initial stage of the baking process. And after oven kick is complete | finished, by promoting the heating from the side surface of a food mold, the bread of the property which does not break a waist | bread with a well-balanced baking can be obtained. Therefore, in order to efficiently and stably produce high quality bread, it is important to determine the end point of the oven kick in the baking process. As a result of repeated tests and examinations regarding baking of bread, the inventors of the present application have found that the time point when the oven kick of bread is completed is 10% to 20% of the baking process from the start of the baking process of bread. Since it is the time that has passed and the end time of this oven kick is set as the timing for switching from the bottom heating period to the side heating period, it has been found that high quality bread can be manufactured more stably and efficiently. is there.

According to the baking oven 10 for bread according to the present embodiment, for example, since it is not easily affected by radiant heat caused by dirt such as scorching adhered to the surface of the food mold, the bread that has been baked to a certain degree can be stably manufactured. There is an advantage.
That is, in conventional ovens that are greatly affected by the radiant heat of the heated furnace wall and ignition burner, if dirt such as burns adheres to the bottom or side of the food mold, the effect of radiant heat in the firing furnace As a result, the food mold temperature of the bread rises. On the other hand, when the food mold is new, for example, and no dirt is attached to the surface of the food mold, the food mold temperature of the bread is lowered because it is not easily affected by radiant heat. However, according to the firing furnace 10 according to the present embodiment, heating of the bottom surface or side surface of the food mold is promoted by forced convection heat transfer, so that it is possible to prevent unevenness in the baking condition due to the food mold dirt. . Therefore, even when a large number of breads are continuously produced using the same meal type, breads having a certain quality can be stably produced.

Note that the present invention is not construed as being limited to the above embodiment.
In the said embodiment, although the example of the baking furnace 10 of a type in which a food mold | work turns around spirally with the chain conveyor 12 was demonstrated, this invention is not limited to such an aspect. The present invention can also be applied to other types of firing furnaces.
In the above embodiment, an example of the firing furnace 10 having eight regions from the first zone to the eighth zone has been described, but the present invention is not limited to such an embodiment.

It is the figure which showed the inside of the baking furnace which concerns on embodiment of this invention typically, and has shown the state which looked at the inside of the baking furnace from upper direction. It is the figure which showed typically the inside of the baking furnace which concerns on embodiment of this invention, and has shown the cross section of the baking furnace. It is an enlarged view which shows the positional relationship of a ventilation pipe and a food mold. It is an enlarged view which shows the positional relationship of a ventilation pipe and a food mold. It is a time chart of the baking process of the bread dough using a baking furnace.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Firing furnace 12 Chain conveyor 14 Ignition burner 16 Blowing pipe 18 Temperature sensor 20 Blow hole S Food type

Claims (3)

An apparatus for producing bread comprising baking means for baking dough put into a food mold,
The baking means is to heat the bottom surface of the food mold intensively, thereby promoting the oven kick in the vertical direction in the inner phase of the bread dough, and after heating the bottom surface of the food mold intensively , By heating the side surface of the food mold with priority, and a side heating means for baking the bread dough in a well-balanced manner so as not to break the waist .
The bottom surface heating means and the side surface heating means are constituted by a pipe provided with a plurality of blowing holes for blowing hot air,
The installation interval of the blowout holes of the pipe is set corresponding to the width of the bottom of the food mold that passes above the pipe,
The installation interval of the blowout holes of the pipe constituting the bottom surface heating means is set to a dimension slightly smaller than the width of the bottom surface of the food mold,
The bread bread manufacturing apparatus in which the installation interval of the blowing holes of the pipes constituting the side surface heating means is set to be slightly larger than the width of the bottom surface of the food mold . An apparatus for producing bread according to claim 1,
The bread bread manufacturing apparatus in which the installation intervals of the blowing holes of the pipes constituting the side surface heating means are installed at a dimensional interval of 1.0 to 1.4 times the width of the bottom surface of the food mold . A method for producing bread having a baking step of baking dough put into a food mold,
The firing step is between 10% to the whole firing process from the beginning of the calcination process in a period until 20% of the time, the bottom heating period to intensively heat the bottom surface of the food type, the A side heating period in which the side surface of the food mold is preferentially heated by convection of hot air in the vicinity of the side surface of the food mold during the period from the end of the bottom surface heating period to the end of the entire baking process. A method for producing bread.

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